Zesty Roasted Rutabaga and Carrots
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4 medium carrots, cut into 3 inch julienne strips
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 C. water
1 1/2 T. extra virgin olive oil
1 t. honey
1 lemon, juiced and zested
1/4 t. dill weed
salt and pepper to taste
Preheat the oven to 400 F.
In a large saucepan, combine the carrots, rutabaga and water. Over high
heat, bring to a boil and cook for 5 minutes. Drain off water.
In a small bowl, combine the remaining ingredients and toss with the
parboiled vegetables. Spread out into a single layer on a cookie sheet.
Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot
as a dinner side dish or chilled as a light lunch.
Adapted from: Straight from the Farm